the weekend baker - the great pumpkin!

The Great Pumpkin Shortage of 2010...?

Imagine going to your favorite supermarket and.... the canned pumpkin shelf is EMPTY! You speed from store to store, in search of that elusive can of pureed curcubit. Panic begins to set in as you realize that you may never again see a can of pumpkin on a store shelf. Never, I tell you!

That's certainly how I felt recently. Fortunately I found a can hiding in a cabinet in my kitchen but it could have been curtains for pumpkin pie and pumpkin bars this year. I jokingly told people that I was going to sell that can for thirty bucks on Ebay. Then I discovered that people really have been doing that.

The cause of the shortage depends on who you talk to and where you get your news. The Washington Post says that there was too much rain, making it difficult to harvest the pumpkins. During a recent visit to a pumpkin farm in my area, I overheard the grower telling a customer that the plants were not being pollinated properly and that was the problem. Either way, I've recently noticed that supplies of canned pumpkin seem to be returning to stores and now we can all breathe a little easier about that Thanksgiving pie!

Another autumn favorite is pumpkin bars with cream cheese frosting. Delicious, a favorite of all, and easy (if you can just find a can of pumpkin).

Ingredients:

• 4 eggs, beaten
• 1-2/3 cups sugar
• 1 cup vegetable oil (I like to use safflower)
• 1 (15 ounce) can solid pack pumpkin
• 2 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Beat together eggs, sugar, oil and pumpkin in a large mixing bowl. Combine all of the dry ingredients and gradually add to the pumpkin mixture, mixing well.

Pour batter into an ungreased 13x9x2 inch baking pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Cool completely, then frost with cream cheese frosting.

For the frosting, beat together:

1 (3 ounce) package cream cheese, softened

2 cups confectioners' sugar

1/4 cup butter (half of a stick), softened

1 teaspoon real vanilla extract

1 tablespoon milk, or as needed for desired consistency

Spread frosting over bars and decorate them if you wish (they look very cute with candy pumpkins, or with icing "webs"). Makes 20 to 24 pumpkin bars.

"Halloween Jack" pendant by Lonesome Road Studio 2.

cheap eats - the comfort food edition

Chilly Nights and Frost on the Pumpkin...

it's time to put on a big, comforting pot of hot lentil & sausage soup!

I literally do not eat soup in warmer weather; being someone who is fussy about seasonal foods, temperatures and the like, I can't just sit down to a hot steaming bowl of soup when it's 90 degrees outside. But in the fall, that all changes, I can't get enough warming, homey soup!

Lentil soup is one of my favorite comfort foods, especially when it's prepared with spinach for added flavor, vitamins and iron. Since lentils do not require soaking it's actually very quick to prepare and so full of fiber, high in protein, and low in fat. And, the price is right too; a bag of dried lentils costs around $1.50 and will make so many delicious main dishes in less time than it takes to go out and grab a big, fattening, artery-clogging burger and fries.

Ingredients:

• 12 oz. Italian sausage, cut into slices (I use turkey Italian sausage but you can use a traditional pork sausage, or even seasoned veggie crumbles)
• 1-1/2 cups dried lentils, picked over and rinsed briefly
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 8 cups vegetable or chicken broth
• 10 oz. package of frozen chopped spinach
• 1/2 to 1 teaspoon salt
• freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• one large russet potato, chopped (I leave on the peel for more nutrition)

Begin by browning the sausage slices in a large soup pot; turkey sausage and veggie crumbles will yield little or no extra fat so you will probably have to add a bit of olive oil after browning in order to cook the onion and garlic.

Cook onion and garlic until wilted then add the lentils, broth, spinach and seasonings. Bring to a medium boil then turn down to a medium-low simmer. Partly cover and simmer for about 45 minutes; taste seasoning and correct if necessary (the amount of thyme and basil you use will depend on the seasonings in the sausage, and the amount of salt you need will be determined by the broth used).

Add the chopped potato and cook until potato is tender (another 20 to 30 minutes or so). Serve steaming hot with crusty French bread and butter. A sprinkling of freshly grated Parmesan cheese is a nice touch for the soup, or some crispy homemade garlic croutons.

Makes about six servings.

necessary indulgences

Fun at 4:20. Or not.

Slow Down and Smell the ... Bacon. Or Cinnamon Apples.

There's nothing quite like having a day to yourself. No slogging along thanklessly for "The Man," no scurrying around running errands all day. No hurried weeknight dinners designed around everyone else's schedule. Eat dinner at 4:20? What am I, ninety years old? Didn't I just eat lunch about 3 hours ago? 4:20 might be time for something but it's not time to shovel in an uninspired supper.

So today was MY day to indulge myself with a nice brunch. Not only do I get tired of off-schedule eating and the accompanying crummy dietary habits it creates, but I like to cook - when I have the time to stretch out and experiment. Not just slapping something in the oven on a pizza pan for twenty minutes and calling it dinner.

This particular day I was craving something breakfast-y and this scramble with bacon, caramelized onions, and melty rich Brie cheese was just the thing. A side of sauteed Granny Smith apples dusted with cinnamon was the perfect accompaniment.

Maybe I'll incorporate it into a weekend breakfast someday.

"Lean and Mean" Bacon Belt Buckle by Lonesome Road Studio.

pimento cheese y'all...

White Bread's Best Friend!

Ever caught a strange food craving from a friend? A few years ago a friend of mine was having fearsome fitful cravings for pimento cheese. Couldn't get enough of it. Soon, the contagion spread and vast tubs of pimento cheese were being consumed on the Lonesome Road as well.

Alarmed by many of the unpronounceable ingredients in many brands of store-bought pimento cheese, I began to research recipes for this food of the cheese gods and discovered that it is amazingly simple. And, it's one of those preparations that tastes so much better when homemade. Plus you can control the fat content by using low-fat dairy products. Well, sort of.

Of course, the classic accompaniment to pimento cheese is white bread but I do like it heaped (too high) on stone-ground wheat crackers as well. Pimento cheese is really very subtle and mild, it combines best with flavors that aren't too assertive (no chicken and biscuit-flavored crackers, please). The amount of onion and garlic powders in the recipe can vary according to taste; personally I like to taste cheese, with a little extra seasoning.

And by the way, my pimento cheese-loving friend is partnering to open an online shop full of delightful accessories for young girls - check for Herding Turtles on Etsy soon!

ingredients:

• 8 ounces low-fat Neufchatel cheese
• 8 tablespoons low-fat mayonnaise (substitute half sour cream if you like)
• 8 ounce jar of diced pimentos, well-drained
• 3/4 teaspoon onion powder, more or less to taste
• 1/2 to 3/4 teaspoon garlic powder, more or less to taste
• 2 cups shredded sharp Cheddar cheese
• salt and freshly ground black pepper to taste

Combine ingredients thoroughly; check seasonings and adjust to your taste.
And, try not to eat it all at one sitting.